CN114206134A

CN114206134A - Method for separating filamentous fungi and other components from a mould fermentation composition and use of the separated components

Info

Publication number: CN114206134A
Application number: CN202080054208.5A
Authority: CN
Inventors: K·勒; J·尼克松
Original assignee: Tranmino Ltd
Current assignee: Tranmino Ltd
Priority date: 2019-06-21
Filing date: 2020-06-19
Publication date: 2022-03-18
Also published as: TW202114540A; EP3986162A4; KR20220024904A; EP3986162A1; JP2022547770A; MX2021016097A; CA3144262A1; US20220002644A1; WO2020206470A1; US20200399570A1

Abstract

A process is described for separating components traditionally considered waste from a mold fermentation composition. The waste component may be separated from the unfiltered composition, or from a separate stream separated from the composition. In some embodiments, filamentous fungi used to produce mold fermentation compositions are a specific target of isolation. Incorporation of the separated waste components into various products is also described herein. In some embodiments, the isolated components are used in place of meat products and other food products for human consumption. The isolated fraction may also be used in animal feed, as a raw material for other fermentation processes or in the treatment of food, in the manufacture of cosmetics or in chemical processes.

Description

Method for separating filamentous fungi and other components from a mould fermentation composition and use of the separated components

Cross Reference to Related Applications

This application is entitled to priority from U.S. provisional patent application No. 62/864,946 filed 2019 on 21.6.2019, in accordance with 35 u.s.c. § 119(e), the entire contents of which are incorporated herein by reference.

Technical Field

The present application relates generally to methods of separating filamentous fungi and other components from mold fermentation compositions and the use of the separated components in replacement meat and other food products, animal feed, and other applications.

Background

The use of fungi in the production of a variety of foods and beverages, including alcoholic beverages, has been known for hundreds of years. Fungi are commonly used to ferment some aspects of food or beverage as part of a food or beverage preparation process. In many cases, the fermentation process used in food or beverage production is followed by a separation or filtration process in which the waste stream produced from the fermentation process is separated from the food or beverage composition. The waste stream typically includes solid and liquid components, and the solid components may include a portion of the fungi used during the fermentation process.

Waste streams generated from the production of mold fermented foods and beverages are considered waste products because the components of the waste streams are considered to have little utility. In some cases, the waste stream has been used as an ingredient in sauces, marinades, or as a flavor enhancer. When used in this manner, the entire waste stream is typically incorporated into a sauce, cure, or flavor enhancer (i.e., the waste stream is not further treated or separated before it is incorporated into the sauce, cure, or flavor enhancer).

Regardless of the previously identified limited use of the waste stream and/or components thereof for mold fermentation compositions, the fungal component of the waste stream has been considered a waste product with no practical use. As such, no techniques have been developed to specifically isolate fungal components from waste streams generated in the production of mold fermentation compositions. Furthermore, no refined food product comprising fungal components of the waste stream has been developed that is safe for human consumption. Similar problems have arisen for other components of waste streams of mold fermentation compositions which have been generally considered to be useless for a long time. As such, these waste streams are typically discarded or disposed of, e.g., as agricultural inputs, thereby increasing the amount of waste generated and/or eliminating or minimizing the potential for economic gains from such by-products produced from the mold fermentation compositions.

Accordingly, it would be beneficial to develop new uses for less desirable components of waste streams formed from the production of mold fermentation compositions. Accordingly, it would also be useful to develop methods for efficiently separating these components from the waste stream.

Drawings

FIG. 1 is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1A is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1B is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

Fig. 1C is a flow diagram illustrating a method of separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1D is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1E is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1F is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

Fig. 1G is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1H is a flow diagram illustrating a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1I is a flow diagram showing a process for separating one or more components from a mold fermentation composition according to various embodiments described herein.

FIG. 1J is a flow diagram illustrating a method of separating one or more components from a mold fermentation composition according to various embodiments described herein.

Detailed Description

Described herein are methods of isolating components of mold fermentation compositions that are traditionally considered waste materials, and the use of these components in a variety of applications. In some embodiments, methods of isolating filamentous fungi from a mold fermentation composition or from a separation stream produced in the production of a mold fermentation composition are described. Methods for separating other components, such as starch, are also described.

Also described herein are various products having incorporated therein components isolated from the mold fermentation compositions, and the use of the components isolated from the mold fermentation compositions in various products. In some embodiments, the isolated filamentous fungus is incorporated into substitute meat and other food products. Other uses for the isolated components described herein include in animal feed, food processing, cosmetic manufacturing, and chemical processes.

Referring to fig. 1, a method 100 of separating one or more components from a mold fermentation composition generally includes a step 110 of providing an unfiltered mold fermentation composition and a step 120 of separating one or more components from the unfiltered mold fermentation composition. Referring to fig. 1A, a process 100A for separating one or more components from a mold fermentation composition generally includes a step 110A of providing an unfiltered mold fermentation composition, a step 120A of separating a separation stream from the mold fermentation composition, and a step 130A of separating or isolating (isoclate) one or more components from the separation stream.

The processes described herein generally relate to separating or isolating one or more components from a mold fermentation composition or from a separation stream produced in the production of a mold fermentation composition. In step 110 of the method 100 or step 110A of the method 100A, a mold fermentation composition is provided. As used herein, the term "mold fermentation composition" generally includes any food or beverage composition that uses a mold to ferment one or more ingredients of the food or beverage composition during the process of preparing the food or beverage composition. Reference to a "mold fermentation composition" includes both alcoholic and non-alcoholic compositions. Non-limiting examples of mold fermented beverages include, but are not limited to: sake, Mirin (Mirin), fermented wine (Sochu), shochu (Soju), Soju (Soju), korean liqueur (Dansul), fermented glutinous rice (jiuneang), korean sake (chenggju), japan liqueur (Amazake), Awamori liquor (Awamori), unstrained liquor (Doburoku), shaoxing liquor (shaming-chu), korean rice wine (Takju), korean medicated wine (Yakju), makgeli liquor (makgeoli), triple-distilled liquor (Samsu), tara yellow wine (Tapai), philippine rice wine (Tapuy), Thai rice wine (Thai wine), Ruhi, Pachwai liquor (Pachwai), and barri island rice wine (Brem Bali). More specifically, the mold fermented beverage may be any alcoholic beverage produced by saccharifying a plant material with filamentous fungi, wherein by-products containing the filamentous fungi are produced.

Non-limiting examples of mold fermented foods include, but are not limited to, soy sauce, tempeh, and miso (miso). When the mold fermentation composition is provided in step 110 or step 110A, the mold fermentation composition may be in a finished state (i.e., suitable for sale, distribution, human consumption, etc.) or may be in a pre-finished state (i.e., further processing steps will be performed prior to sale, distribution, consumption, etc. of the composition).

The particular type of mold used in producing the mold fermentation composition provided in

step

110 or 110A is generally not limited. In embodiments where the mould fermentation composition is, for example, sake, the mould may be Aspergillus oryzae (Aspergillus oryzae), a filamentous fungus. In other embodiments, the mold may be Rhizopus oryzae (Rhizopus oryzae) or Aspergillus sojae (Aspergillus sojae). More specifically, in some embodiments, filamentous fungi are used as mold components to prepare mold fermentation compositions. Filamentous fungi generally include any type of fungus that exhibits fungal mycelium growth during the production of a mold-fermented beverage. Although not a mold, embodiments described herein may also be applicable to mushroom fermented compositions (mushroom-fermented compositions) or any fungus that produces a multicellular structure or mycelium.

During the production of the mold fermentation composition provided in

step

110 or 110A, a variety of components/ingredients are used during one or more specific steps of the process, which, although serving one or more functions during the process of preparing the composition, are not desirable, useful and/or beneficial in the primary or other final form of the composition. In some embodiments, these components do not adversely affect the composition in any meaningful or substantial manner, and thus remain in the composition despite being useless for the final composition. In other embodiments, steps are performed during the process of preparing the composition, wherein these components are removed from the composition before the composition is in its final form. Typically, these components are separated from the composition as part of a waste stream that includes the various components, and are roughly separated from the composition near the end of the composition preparation process.

However, in the embodiments described herein, more precise separation and/or isolation is performed to obtain a highly concentrated amount of one or more components, which can then be used for other applications, as described in further detail below. Thus, in step 120 of process 100, one or more components are separated from the mold fermentation composition (in final or pre-final form), while in

steps

120A and 130A of process 100A, a separation stream is separated from the mold fermentation composition and then one or more specific components are separated or isolated from the separation stream.

The point in the production of the composition at which a particular component is removed from the composition is generally not limited. In some embodiments, the separation occurs at one of two general points during the production of the composition. In the embodiment of fig. 1 and process 100, the separation step 120 is performed while the composition still contains most, if not all, of the waste material that would normally be removed as part of separating the separated stream from the composition. For example, in the case of sake production, a waste stream (commonly referred to as sake lees (sake kasu)) is typically removed from sake near the end of the entire sake preparation process. The sake lees may contain rice/starch, water, yeast and filamentous fungi. However, in embodiments in which separation of one or more components is performed while the composition still contains most or all of the waste material, the one or more components are removed prior to separating the entire waste stream (i.e., sake lees) from the sake. In one example, sake production continues to the point where a mixture of sake and substances that would otherwise become sake lees exists, at which point one or more components become the target of separation from the combined sake and sake lees. In some embodiments, the filamentous fungus is a specific target for removal from the combined sake and sake lees, leaving a combination of the remaining components of the sake and sake lees (e.g., starch, yeast, etc.) after the filamentous fungus is isolated. Subsequent processing steps may be used to separate starch and other waste components from the sake, but in this embodiment at least one component (e.g., filamentous fungi) has been separated.

In the embodiment of FIG. 1A and steps 120A and 130A, the mold fermentation composition and the separated stream produced in the production of the mold fermented beverage are separated in step 120A, and then the individual components are separated and/or isolated from the separated stream in step 130A. Step 130A may use either or both of separation, in which the desired component is separated from the separation stream to obtain the desired component (which may be in the form of a second separation composition), and isolation, in which the undesired component is separated from the separation stream to leave the desired component. In the case of sake, sake and sake lees are separated according to conventional sake production methods, and then one or more components are separated or ionized from the sake lees stream. Again using filamentous fungi as a specific example, the sake lees isolated from sake will include filamentous fungi, starch, yeast, water, etc., and step 130A includes processing the sake lees to remove or isolate a concentrated amount of filamentous fungi from the sake lees.

The above embodiments illustrate how components may be removed and/or isolated at different stages of the mold fermentation composition production process, with particular emphasis on removing/isolating components from a combined composition and possibly a separated stream (e.g., a pre-filtered or unfiltered composition), or from a separated stream after separation from a main composition. The above embodiments highlight the ability to remove filamentous fungi, but it should be understood that other components or combinations of components may also be separated/isolated at various points in the production process.

As discussed above, the mold fermentation composition from which the separated components can be separated and/or isolated (e.g., in the form of a separation composition) is generally not limited. Sake has been provided as a specific example of a mold fermentation composition, and any particular type of sake may be used. Specific types of sake from which waste components can be separated/isolated include, for example, unblended (namazake), unblended (genshu), unfiltered unblended (muroka), hazy (nigorizake), sake (seishu), and the like. Other mold fermented beverages from which components may be separated/isolated include, but are not limited to, mirin, japanese liqueur, and magley. Any particular type of these beverages may be used.

Regardless of whether the separated components are separated/isolated from the combined composition and possibly the separated streams, or from the separated streams, the particular manner in which the separated components are separated/isolated is not generally limited. Different separation/isolation techniques and methods may be used based on the particular separated component to be separated/isolated, the particular composition of the separated component to be separated/isolated therefrom, and other considerations. In general, physical, chemical, enzymatic, temperature, and biological separation/isolation techniques (including various combinations thereof in any order) may be used to separate/isolate a component (or composition) from a beverage.

Physical methods of separating/isolating components that may be used in step 120 or step 130A may include, but are not limited to: sieving the unfiltered composition (i.e. the composition combined with a possible separated stream) or separated stream by means of a vibrating sieve or membrane; forcing the unfiltered composition or the separated stream through a screen/membrane with a pump (or other means of generating a pressurized stream); pulling the unfiltered composition or separating the flow through a screen/membrane using a vacuum; using centrifugation to push the unfiltered composition or separate the flow through a screen/membrane; separating the unfiltered composition or the components of the separated stream by density using centrifugation; belt filtration (belt filtration) of the unfiltered composition or the separated stream; tangential flow of unfiltered composition or separate flow through the screen/membrane; gravity feed of unfiltered composition or separated flow through the screen/membrane; pressing the unfiltered composition or the separated stream to remove solids from the liquid; particle size separation by unfiltered compositions or separated streams that settle over time in water or other solutions; or by density separation of unfiltered compositions or separated streams that settle in solution over time. When a screen/membrane is used, other methods of scraping or displacing the filter cake from the screen/membrane may also be incorporated into the separation/isolation technique. Parameters such as screen size, centrifuge speed, vacuum pressure, etc. may also be adjusted to maximize separation of particular separated components and/or targeted separation.

Chemical and/or enzymatic separation techniques may include the use of solvents to selectively dissolve specific components. When a solvent is used in the separation/isolation process, the specific type of solvent is not limited. In some embodiments, the solvent may be water or an alcohol. Chemical and/or enzymatic separation may also include the use of enzymes that degrade/digest specific components produced by other fermentations of organisms. The particular type and amount of solvent and the particular organism can be adjusted to maximize separation and/or target the separation to a particular component. In some embodiments, the enzyme used is an amylase, although other enzymes may also be suitable for use.

Temperature separation/isolation techniques may include heat treatment of the unfiltered composition or separated stream to dissolve or make the components more susceptible to enzymatic digestion and thereby enhance separation. A variety of temperature ranges may be used to maximize separation and/or target specific components for separation. Certain volatile molecular components such as alcohols may be removed during heating or vacuum or some combination thereof.

Bio-separation/isolation techniques may include the use of other fermentations through organisms to digest specific components. The particular type of organism can be adjusted to maximize separation and/or target a particular component for separation.

Other separation/isolation techniques contemplated herein include keeping the mold or yeast used in the process alive after its initial use and allowing the mold or yeast to produce enzymes that degrade or digest specific components.

As previously indicated, one or more of the above separation techniques may be used in combination and in a particular order to maximize separation/isolation and/or to target a particular component for separation/isolation. The combination of techniques may include multiple techniques from one type of separation/isolation technique (e.g., multiple physical separation/isolation techniques) or multiple separation/isolation techniques from different types of separation/isolation techniques (e.g., one or more physical separation/isolation techniques in combination with one or more chemical separation/isolation techniques, etc.).

Referring to fig. 1B, a method 100B for separating components from a mold fermentation composition generally comprises: a step 110B of providing an unfiltered mold fermentation composition, a step 120B of separating a separated stream from the mold fermentation composition, a step 130B of combining the separated stream with a solvent to form a mixture, a step 140B of heating the mixture to remove one or more first separated components, and a step 150B of separating the solvent with dissolved solids from the remaining solids.

Steps

110B and 120B generally follow the same criteria as

steps

110A and 120A described in more detail above.

Steps

130B, 140B, and 150B generally provide specific exemplary methods for carrying out step 130A discussed above, wherein one or more desired components are separated and/or isolated from the separated stream.

In step 130B, a solvent is combined with the separated stream, and the solvent and the separated stream are mixed together to promote interaction between the solvent and the separated stream components. In some embodiments, the solvent used in step 130B is a solvent that interacts with (e.g., dissolves) the desired component of the separated stream. In other embodiments, the solvent may be one that interacts with the unwanted components of the separated stream. Any suitable solvent may be used, with exemplary but non-limiting solvents including water or alcohols. The amount of solvent added to the separated stream is also generally not limited, and any amount necessary to provide the desired amount of interaction with the components of the separated stream can be used. As previously noted, mixing may be used to facilitate interaction between the solvent and the separated stream components, and any suitable mixing technique or apparatus may be used for any suitable amount of time and at any suitable rate. It should also be understood that no mixing may be required.

In step 140B, the mixture of solvent and separated stream is heated to remove one or more unwanted components from the mixture by evaporation. In general, the heating step 140B can be used to boil off low boiling components in the mixture that are not part of the desired final component to be separated from the separated stream. The temperature to which the mixture is heated is generally not limited, although it may be precisely controlled so that only the undesired components boil out of the mixture. In embodiments where it is desired that the solvent remain in the mixture after the heating step, the temperature used in the heating step may be affected by the solvent used in step 130B. Any means of heating the mixture may be used, and the heating may be performed in one or more stages and at one or more temperatures. In some embodiments, a modified pressure is used to supplement the heating step, and a lower or higher temperature is required to boil out the desired component.

In step 150B, the mixture is separated into a solvent fraction (including the solid components dissolved therein) and a remaining solid fraction of the mixture (i.e., the solids that are not dissolved in the solvent). The desired component may be a solid dissolved in the solvent fraction or a solid separated from the solvent fraction, based on the components of the mixture and the solvent selected. Any suitable separation device may be used to perform step 150B, and any particular operating parameter that will effectively perform the desired separation may be used. Where the desired component is a solid dissolved in a solvent, further processing steps may be performed to remove the solid from the solvent. In one non-limiting example, the separation step 150B is performed using centrifugation.

In a specific embodiment of method 100B, the method is used to isolate filamentous fungi from the sake lees or mirin lees. In this particular embodiment, step 110B will typically include providing the unfiltered sake or mirin before removing what would become the sake or mirin vinasse, and step 120B will include separating out the sake or mirin from the unfiltered sake or mirin. In step 130B, the solvent is added to the fresh distillers grains or mirin grains, and one suitable solvent for use with the fresh distillers grains and mirin grains is water. In step 140B, the mixture of water and the sake lees or mirin lees is heated to remove alcohols and other volatile compounds from the sake lees or mirin lees. In step 150B, separation is performed such that the water solvent fraction in which the filamentous fungi are dissolved is separated from the remaining solid components of the sake lees or the mirin lees. Similar methods may also be applied to soy sauce residues (shoyu kasu) produced in the production of soy sauce or any other similar isolated stream containing filamentous fungi.

Although the method shown in fig. 1B includes both a solvent addition step and a heating step, it is understood that the method may also be performed using one of the solvent addition step or the heating step. As shown in fig. 1G, the method 100G is similar to the method 100B of fig. 1B, but omits the solvent addition step such that the method 100G includes: a step 110G of providing a mold fermentation composition, a step 120G of separating a first separated stream from the mold fermentation composition, a step 130G of heating the first separated stream to remove one or more components from the first separated stream; and a step 140G of separating the liquid with dissolved solids from the remaining solids. Similarly, fig. 1H shows a method 100H similar to the method 100B of fig. 1B, but omitting the heating step, such that the method 100H comprises: a step 110H of providing a mold fermentation composition, a step 120H of separating a first separated stream from the mold fermentation composition, a step 130G of combining a solvent with the first separated stream to form a mixture, and a step 140G of separating the solvent with dissolved solids from remaining solids of the mixture.

As previously indicated, the mold fermentation composition may be a beverage or a food product. When the mold fermented composition is a food such as miso, a separated component can be separated from the mold fermented food using a specific technique. Referring to fig. 1C, a method 100C of separating a component from a mold fermentation composition (which may be a mold fermented food product) generally includes: a step 110C of providing a mold fermentation composition, a step 120C of combining the mold fermentation composition with a solvent, a step 130C of heating the mixture to remove one or more first unwanted components, and a step 140C of separating the solvent with dissolved solids from remaining solids.

Step 110C generally follows the same principles as step 110 discussed in more detail above, wherein the mold fermentation composition may specifically be a mold fermented food product such as miso.

Steps

120C, 130C, and 140C generally follow the same principles as

steps

130B, 140B, and 150B discussed in more detail above.

In step 120C, a solvent is combined with the mold fermented food composition and the solvent and mold fermented food composition are mixed together to promote interaction between the solvent and components of the mold fermented food composition. In some embodiments, the solvent used in step 120C is a solvent that interacts with (e.g., dissolves) a desired component of the mold fermented food composition. In other embodiments, the solvent may be one that interacts with an unwanted component of the mold fermented food composition. Any suitable solvent may be used, with exemplary but non-limiting solvents including water or alcohols. The amount of solvent added to the mold fermented food composition is also generally not limited, and can be used in any amount necessary to provide the desired amount of interaction with the components of the mold fermented food composition. As previously indicated, mixing can be used to facilitate interaction between the solvent and the components of the mold fermented food composition, and any suitable mixing technique or apparatus can be used for any suitable amount of time and at any suitable rate. It should also be understood that no mixing may be required.

In step 130C, the mixture of solvent and mold fermented food composition is heated to remove one or more unwanted components from the mixture by evaporation. In general, the heating step 130C can be used to boil out low boiling components in the mixture that are not part of the desired final components to be separated from the mold fermented food composition. The temperature to which the mixture is heated is generally not limited, although it may be precisely controlled so that only the undesired components boil out of the mixture. In embodiments where it is desired that the solvent remain in the mixture after the heating step, the temperature used in the heating step may be affected by the solvent used in step 120C. Any means of heating the mixture may be used, and the heating may be performed in one or more stages and at one or more temperatures. In some embodiments, a modified pressure is used to supplement the heating step, and a lower or higher temperature is required to boil out the desired component.

In step 140C, the mixture is separated into a solvent fraction (including the solid components dissolved therein) and a remaining solid fraction of the mixture (i.e., the solids that are not dissolved in the solvent). The desired component may be a solid dissolved in the solvent fraction or a solid separated from the solvent fraction, based on the components of the mixture and the solvent selected. Any suitable separation device may be used to perform step 140C, and any particular operating parameters that will effectively perform the desired separation may be used. Where the desired component is a solid dissolved in a solvent, further processing steps may be performed to remove the solid from the solvent. In one non-limiting example, the separation step 140C is performed using centrifugation.

Although the method shown in fig. 1C includes both a solvent addition step and a heating step, it is understood that the method may also be performed using one of the solvent addition step or the heating step. As shown in fig. 1I, process 100I is similar to process 100C of fig. 1C, but omits the solvent addition step such that process 100I includes: a step 110I of providing a mold fermentation composition, a step 120I of heating the mold fermentation composition to remove one or more components from the mold fermentation composition, and a step 130I of separating a liquid having dissolved solids from remaining solids. Similarly, fig. 1J shows a method 100J similar to the method 100C of fig. 1C, but omitting the heating step, such that the method 100J includes: providing a mold fermentation composition 100J, combining a solvent with the mold fermentation composition to form a mixture 120J, and separating the solvent with dissolved solids from the remaining solids of the mixture 130J.

Referring to fig. 1D, a process 100D for separating a component from a mold fermentation composition generally comprises: a step 110D of providing an unfiltered mold fermentation composition and a step 120D of separating the mold fermentation composition into a liquid fraction having some solids therein and a solid fraction. Although not shown in fig. 1D, the process 100D may also include an optional heating step prior to step 120D, which is intended to boil out certain components from the mold fermentation composition. Additionally and as described in more detail below, the method 100D may also optionally include post-processing the liquid fraction produced in step 120D.

Step 110D generally follows the same principles as step 110 discussed in more detail previously. In some embodiments, the mold fermentation composition provided in step 110D is a mold fermented beverage, such as an unfiltered mold fermented beverage. Step 120D may be similar or identical to step 150B or step 140C previously described.

In step 120D, the mold fermentation composition is separated into a solid fraction and a combined solid and liquid fraction. The separation in step 120D is generally designed to separate the mold fermentation composition such that the resulting solids fraction includes desired components, such as filamentous fungi, that have a higher protein content than other solids present. The liquid fraction will typically include the liquid components of the mold fermentation composition, but also some solids, such as solids having a particular size and/or density, so that the solids remain with the liquid fraction after separation. Step 120D may be performed using any suitable separation device, as long as the above separation is performed, and any specific operating parameters that will be effective in performing the desired separation may be used. In one non-limiting example, centrifugation is used for separation step 120D.

The liquid fraction produced in step 120D, which contains solids therein, may be further processed. For example, in some embodiments, the liquid fraction is subjected to a further separation process, such as filtration, to separate solids and liquids in the liquid-containing fraction. Removal of solids from the liquid fraction can produce a final composition, such as a final mold fermented beverage composition from which all solid components traditionally considered waste are removed. The solids removed from the liquid fraction may generally include waste components, such as non-proteinaceous components not targeted by the separation performed in step 120D.

FIGS. 1E and 1F are variations of the process shown in FIGS. 1C and 1B, respectively, wherein FIGS. 1E and 1F alter the order of solvent addition and heating steps shown in FIGS. 1C and 1B. Thus, in fig. 1E, the method 100E includes a heating step 120E performed before the solvent addition step 130E (as opposed to performing the solvent addition step 120C before the heating step 130C in fig. 1C), and in fig. 1F, the method 100F includes a heating step 130F performed before the solvent addition step 140F (as opposed to performing the solvent addition step 130B before the heating step 140B in fig. 1B).

As also previously indicated, the separation/isolation may be targeted to any particular component of the unfiltered composition or the separated stream. In some embodiments, a separated/isolated component is one that is traditionally considered to have limited to no utility and/or one that would otherwise be discarded or sent off as waste. Exemplary components that may be targeted for separation/isolation include, but are not limited to, filamentous fungi, yeast, starch, or residual free undigested protein (e.g., rice protein). In some embodiments, one or more high protein components are targeted for separation and/or isolation, thereby producing a separated/isolated composition having a high protein content and a higher protein concentration than the composition from which the high protein components are separated/isolated. In some embodiments, the isolated composition has greater than 55 wt.% protein on a dry weight basis (i.e., when liquid is removed from the isolated composition). In other embodiments, the protein content of the isolated composition is greater than 35 wt.%, greater than 40 wt.%, greater than 45 wt.%, greater than 50 wt.%, greater than 60 wt.%, greater than 65 wt.%, greater than 70 wt.%, greater than 75 wt.%, or greater than 80 wt.% on a dry weight basis.

The separation/isolation may also be performed such that the percentage protein content of the separated composition is increased compared to the percentage protein content of the material from which the separated material was separated, wherein the percentage protein content is wt.% on a dry weight basis. In some embodiments, the percent increase in protein content percentage (percent protein content is wt.% on a dry weight basis) from the mold fermentation composition immediately prior to separation to the isolated material is at least 150% increase, at least 160% increase, at least 170% increase, at least 180% increase, at least 190% increase, or at least 200% increase. For example, the mold fermentation composition immediately prior to separation of the separation material may have a protein content percentage of 30 wt.% based on the dry weight of the mold fermentation composition. After the separation described herein, the percent protein content of the separated material can be 55 wt.% of the separated material on a dry weight basis, which represents a 183% increase in the percent protein content.

Separation/isolation may also be performed so that the alcohol content of the separated material is low. In other words, when the initial mold fermentation composition from which the separation material is separated is an alcohol-containing mold fermentation composition, the separation can be performed such that the separation material separated from the alcohol-containing mold fermentation composition includes very little alcohol from the alcohol-containing mold fermentation composition and is therefore low in alcohol content. In some embodiments, the alcohol content of the separation material is less than 5 wt.% alcohol, less than 4 wt.% alcohol, less than 3 wt.% alcohol, less than 2 wt.% alcohol, or less than 1 wt.% alcohol.

Separation/isolation of the separated components from the unfiltered composition or separated stream can be carried out to a variety of purity levels. For example, in some embodiments, a particular component is separated/isolated such that the target component is greater than about 1 wt.%, greater than about 5 wt.%, greater than about 10 wt.%, greater than about 15 wt.%, greater than about 20 wt.%, greater than about 25 wt.%, greater than about 30 wt.%, greater than about 35 wt.%, greater than about 40 wt.%, greater than about 45 wt.%, greater than about 50 wt.%, greater than about 55 wt.%, greater than about 60 wt.%, greater than about 65 wt.%, greater than about 70 wt.%, greater than about 75 wt.%, greater than about 80 wt.%, greater than about 85 wt.%, greater than about 90 wt.%, greater than about 95 wt.%, or about 100 wt.% of the separation material. The remaining components in the separated stream may be an unfiltered composition or any other material in the separated stream, including other separated components such as starch and yeast. The purity level of the target component in the separation stream may vary based on the particular component targeted for separation. For example, when the filamentous fungus is targeted for separation, the purity level of the filamentous fungus in the separated stream may be greater or less than the purity level of another component (e.g., starch) in the separated stream when the other component is targeted for separation.

With specific reference to fig. 1A and process 100A, wherein a separated stream is separated from a pre-final form of a mold fermentation composition and then one or more components are separated from the separated stream, the above description describes the separation of one or more components from the separated stream. However, it will be appreciated that the desired component may also be isolated by removing other components from the separated stream and thereby leaving the desired component. In other words, one or more components may be removed from the separated stream such that what remains in the separated stream is the desired component or components, and the separated stream effectively becomes the desired component or components. In one specific, non-limiting example of such a separation, the separated stream can include an alcohol component in addition to one or more desired components, and the separated stream can be treated such that the alcohol component is removed from the separated stream, thereby leaving the one or more desired components. In these embodiments, the alcoholic component of the separated stream may be separated by boiling and/or membrane separation, although other suitable methods may be used to remove the alcohol from the separated stream. This method of removing one or more components from the separated stream to leave one or more desired components in the separated stream may be particularly useful for separating sake lees from sake as the separated stream and removing alcohol from the sake lees, thereby leaving the desired components (e.g., filamentous fungi) in the sake lees.

As noted above, the various separation techniques may be used in any order and in any combination. Thus, in some embodiments involving multiple separation steps, the method may comprise the steps of: wherein the components of the separated stream are separated from the separated stream, leaving the desired component in the separated stream, followed by a step of separating further desired components or collecting the components.

Once separated/isolated, one or more components can be introduced into a variety of different products, thereby providing a beneficial high value utilization of components previously considered waste and discarded. The specific use of the components may depend on the particular component being isolated, although in general, high protein components may be used in products such as replacement meats, other foods for human consumption (e.g., protein fortified foods such as protein bars), or as high quality animal or pet feeds. Other isolated components may be used as raw materials for other fermentation processes, food processing, cosmetics and chemical processes.

In embodiments where the filamentous fungi are isolated from an unfiltered composition or separated stream, the filamentous fungi have a particularly beneficial use in the production of substitute meat. As used herein, the term "substitute meat" generally refers to a combination of flavors, fats, binders, and proteins combined to simulate the texture, flavor, and nutrition of meat, including seafood. Substitute meat is sometimes also referred to as meat analogue (meat analogue) or simulated meat. Filamentous fungi are an excellent base protein for replacing meat for a variety of reasons discussed in more detail below. The amount of filamentous fungi used as base protein in replacement meat is generally not limited. In some embodiments, filamentous fungi are used as the sole protein based substitute meat, although in other embodiments, filamentous fungi may be used in combination with other proteins and/or food components (e.g., fats, oils, etc.).

Filamentous fungi isolated from unfiltered mold fermentation compositions are well suited for use in the preparation of substitute meat because, at the microstructure level, they are about the same size as animal muscle fibers. This means that filamentous fungi, when arranged in a complex matrix, have a texture similar to meat. In addition, since the fungus is filamentous, hyphae are formed in a strand-like shape similar to meat. In contrast, plant-based materials generally do not achieve the same texture as meat at the microstructural level and are therefore less suitable for replacing meat than filamentous fungi.

The filamentous fungi isolated from the unfiltered mold fermentation composition also have a generally neutral taste after the volatile flavor components present are removed using the isolation methods described herein, e.g., from the initial fermentation process. Thus, when filamentous fungi are incorporated into substitute meats (including flavors that provide a meat-like taste), the filamentous fungi do not adversely affect specially designed flavors used to create the meat taste (typically including hydrolyzed vegetable proteins, yeast-based extracts, and other natural and/or artificial flavors). Any taste masking required to mask the filamentous fungal taste and allow other flavors to provide a meat-like taste is minimal or not required at all. Filamentous fungi are also slightly salty, which also makes them more suitable for use in replacement of meat and as a source of base protein. This is in contrast to plant-based proteins, which have a very strong taste, which needs to be masked in order not to compress other flavours provided to give a meat-like taste.

The use of filamentous fungi isolated from unfiltered compositions or separate streams in replacement meat also provides nutritional benefits. For example, filamentous fungi do not contain any cholesterol. Filamentous fungi also provide an intact protein (i.e., an intact amino acid profile). Filamentous fungi also contain a variety of micronutrients and are a source of beta-glucan (prebiotic fiber).

Cost and efficiency benefits are also realized by using filamentous fungi that are separated from the unfiltered composition or separated stream. Animal-based meat is extremely inefficient in producing meat/protein for human consumption because the animal must eat, drink, and consume energy to gain weight. In addition, the animals exhale carbon dioxide and produce methane, both of which contaminate the air. From a cost and efficiency perspective, plant-based meats are generally better than animal-based meats because the plants used are generally nitrogen-fixing and they absorb carbon dioxide. However, when processing plant-based proteins to produce protein concentrates or protein isolates, a large amount of plant biomass is wasted. In contrast, the use of filamentous fungi as a replacement for meat is very effective, especially when the filamentous fungi are saved from the production of mold fermented beverages. This filamentous fungus would otherwise be considered a waste product, but instead it is used to make substitute meat with high nutritional density and high protein content.

In terms of food safety, it is worth noting that facilities for processing animal meat are considered to be extremely unhygienic. In contrast, fermentation processes are carried out in a clean (and usually largely sterile) environment. In this way, the process of refining and preparing a meat substitute incorporating filamentous fungi isolated from a mold fermentation composition can be performed in an aseptic environment with critical control points to ensure that contaminants are kept to a minimum.

The mold fermentation composition from the unfiltered or the components separated from the separated stream can also be used in other food products designed for human consumption. For example, when the isolated component is a filamentous fungus or other high protein component of the fermentation material (e.g., residual undigested protein or yeast), the high protein neutral taste material can be used as the protein base for any high protein product, including food products where low, medium, high, or no moisture is desired. In some embodiments, the isolated one or more high protein components may be formulated or processed into a powder to prepare a protein powder suitable for use in preparing a high protein food product or as a supplemental or fortifying component in a food product designed for human consumption. Non-limiting examples of other food products in which the separated components can be introduced include protein bars or protein chips.

In embodiments where starch is the isolated component, the starch may be used in a variety of products. For example, the separated starch component may be used anywhere a high moisture starch solution is desired, or dried to flour (flours). In one particular example, the isolated starch may be used to prepare flour, which may then be used to prepare baked goods and other food products that require flour as a raw material. In embodiments where yeast is an isolated component, the yeast may be used in a variety of products.

In addition to incorporation into food products designed for human consumption, isolated components such as filamentous fungi or starch may also be incorporated into animal or pet food. Both animal and pet feed may typically require starch and/or protein, and components separated from the unfiltered beverage or separate stream may provide such material. For example, certain animal feeds may require high protein content, and the isolated filamentous fungus may provide the protein content better than plant-based proteins because the isolated filamentous fungus has a more neutral taste and includes micronutrients.

In other embodiments, components separated from the unfiltered mold fermentation composition or separate stream can be used to provide feedstock for other fermentation processes.

In some embodiments, the isolated component comprises a functional enzyme or a purified chemical. These components have a variety of uses, including use in the treatment and/or processing of food, in the manufacture of cosmetics, and in chemical processes.

Other products in which the isolated component may be incorporated include health supplements, cosmetic products, functional components (e.g., by conversion of starch), bioactive compounds, fortification/nutritional supplements, flavor compounds, and the like.

As noted above, the present disclosure relates to the isolation of components from mold fermentation compositions and the use of these isolated components in a variety of products, and mold fermentation compositions may include food or beverage products. Soy sauce, tempeh and miso are only some examples of food products that are fermented with molds in their production and are therefore suitable for use in the methods described herein. In some embodiments, these food products include filamentous fungi and other components during at least a portion of their production. As such, the separation techniques as described herein are equally applicable to food products and beverage products to separate a relatively high concentration of one or more components from a food or beverage composition.

In the case of soy sauce and miso, two food products use aspergillus oryzae as a mold in the fermentation step used in producing these food products. As such, specialized separation techniques such as those described above may be used to specifically target and separate filamentous fungi from soy sauce or miso. Other components (e.g., waste components) that are traditionally removed from soy sauce and miso can also be targeted for separation using the separation techniques described herein. Once isolated from the food product, the components, such as filamentous fungi, may be used in place of meat, other food products (e.g., high protein food products), animal feed, pet food, and the like, as described in more detail above with respect to the use of components isolated from mold fermented beverages.

Tempeh production requires fermentation of soybeans using Rhizopus (Rhizopus) species. Thus, fermented tempeh and similar solid food products used in their production may also be subjected to the specialized separation techniques described herein, such that the various components used in the production process may be separated. In the case of tempeh, filamentous fungi are just one example of components that may be targeted for separation during the tempeh production process. Due to the solid-state nature of tempeh, other techniques may need to be employed during the production process to separate components from tempeh.

Exemplary embodiments

The following is a non-limiting, non-exhaustive list of exemplary embodiments and aspects of the various technologies described herein.

Embodiment 1:

a method of separating one or more components from a mold fermentation composition, comprising:

providing a mold fermentation composition;

separating a first separated composition from the mold fermentation composition during a process of producing a final mold fermentation composition; and

isolating or separating a second separation composition from the first separation composition, the second separation composition comprising one or more separation components;

wherein the one or more separated components are selected from the group consisting of: mold, starch, yeast, residual undigested protein, or a combination thereof.

The method of any one or more aspects of embodiment 1, wherein the mold fermentation composition is a mold fermented beverage.

The method of any one or more aspects of embodiment 1, wherein the mold fermented beverage is sake and the first separation composition is stillage, or the mold fermented beverage is mirin and the first separation composition is mirin stillage.

The method of any one or more aspects of embodiment 1, wherein the mold fermentation composition is a mold fermented food product.

The method of any one or more aspects of embodiment 1, wherein the mold fermented food product is soy sauce and the first separated composition is soy sauce sludge.

The method of any one or more aspects of embodiment 1, wherein at least one of the one or more isolated fractions is a filamentous fungus.

The method of any one or more aspects of embodiment 1, wherein isolating or separating the second separation composition from the first separation material comprises:

mixing the first separated composition with a solvent;

heating the mixture of the first separation composition and the solvent to evaporate one or more volatile components from the mixture; and

the mixture is separated into a liquid fraction and a solid fraction, wherein the one or more separated components are part of the solid fraction.

The method of any one or more aspects of embodiment 1, wherein isolating or separating the second separation composition from the first separation composition comprises:

mixing the first separated composition with a solvent; and

The method of any one or more aspects of embodiment 1, wherein isolating or separating the second separated composition from the first composition comprises:

heating the first separated composition to evaporate one or more volatile components from the mixture; and

separating the first separated composition into a liquid fraction and a solid fraction, wherein the one or more separated components are part of the solid fraction.

heating the first separated composition to evaporate one or more volatile components from the mixture;

mixing the first separated composition with a solvent; and

removing the alcohol content from the first separation composition.

The method of any one or more aspects of embodiment 1, wherein removing the alcohol content from the first separation composition comprises: boiling the alcohol out of the first separation composition, separating the alcohol from the first separation composition by passing the first separation composition through a selective membrane, or a combination thereof.

The method of any one or more aspects of embodiment 1, wherein the second separation composition has a protein content of greater than 55 wt.% on a dry weight basis.

Embodiment 2:

a food product comprising:

a second separated composition comprising one or more separated components, the second separated composition produced by:

providing a mold fermentation composition;

separating a first separated composition from the mold fermentation composition during a process of producing the mold fermentation composition; and

isolating or separating the second separation composition from the first separation composition;

The food product of any one or more aspects of embodiment 1 or embodiment 2, wherein the one or more components comprise a filamentous fungus.

The food product of one or more aspects of embodiment 1 or embodiment 2, wherein the mold fermentation composition is a mold fermented beverage.

The food product of embodiment 1 or one or more aspects of embodiment 2, wherein the mold fermented beverage is sake and the first separation composition is stillage, or the mold fermented beverage is mirin and the first separation composition is mirin.

The food product of one or more aspects of embodiment 1 or embodiment 2, wherein the mold fermentation composition is a mold fermented food product.

The food product of one or more aspects of embodiment 1 or embodiment 2, wherein the mold fermented food product is soy sauce and the first separation material is soy sauce lees.

The food product of one or more aspects of embodiment 1 or embodiment 2, wherein the food product is a meat or seafood substitute or similar food product.

The food product of one or more aspects of embodiment 1 or embodiment 2, wherein the food product is a food product formulated for human consumption.

The food product of one or more aspects of embodiment 1 or embodiment 2, wherein the food product is an animal feed or pet food.

The food product of one or more aspects of embodiment 1 or embodiment 2, wherein the food product is a protein-containing powder.

Embodiment 3:

providing a mold fermentation composition; and

separating an isolated composition from the mold fermentation composition, the isolated composition comprising one or more isolated components;

wherein the one or more separated components are selected from the group consisting of: mold, starch, yeast, residual undigested protein, or a combination thereof; and

wherein the separation composition has a protein content of protein of greater than 35%, greater than 40%, greater than 45%, greater than 50%, greater than 55%, or greater than 60% by dry weight of the second separation composition.

The method of any one or more aspects of embodiment 3, wherein the mold fermentation composition is a mold fermented beverage.

The method of any one or more aspects of embodiment 3, wherein the mold fermented beverage is a sake, mirin, koozu, or shochu.

The method of any one or more aspects of embodiment 3, wherein the mold fermentation composition is a mold fermented food product.

The method of any one or more aspects of embodiment 3, wherein the mold fermented food product is soy sauce.

The method of any one or more aspects of embodiment 3, wherein at least one of the one or more isolated fractions is a filamentous fungus.

The method of any one or more aspects of embodiment 3, wherein isolating the isolated composition from the mold fermentation composition comprises:

separating a solid fraction comprising one or more separated components from the remaining solid and liquid fractions;

wherein the protein content of the separated solid fraction is higher than the solid fraction of the remaining solid and liquid fractions.

mixing the mold fermentation composition with a solvent;

heating the mixture of mold fermentation composition and solvent to evaporate one or more volatile components from the mixture; and

heating the mold fermentation composition to evaporate one or more volatile components from the mixture; and

the mold fermentation composition is separated into a liquid fraction and a solid fraction, wherein the one or more isolated components are part of the solid fraction.

mixing the mold fermentation composition with a solvent;

heating the mold fermentation composition to evaporate one or more volatile components from the mixture;

mixing the mold fermentation composition with a solvent; and

Embodiment 4:

a food product comprising:

a separation composition comprising one or more separation components, the separation composition produced by:

providing a mold fermentation composition; and

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the one or more components comprise a filamentous fungus.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the mold fermentation composition is a mold fermented beverage.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the mold fermented beverage is sake and the first separation composition is stillage, or the mold fermented beverage is mirin and the first separation composition is mirin vingo.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the mold fermentation composition is a mold fermented food product.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the mold fermented food product is soy sauce and the first separation material is soy sauce bagasse.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the food product is a meat or seafood substitute or similar food product.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the food product is a food product formulated for human consumption.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the food product is an animal feed or pet food.

The food product of any one or more aspects of embodiment 3 or embodiment 4, wherein the food product is a protein-containing powder.

Embodiment 5:

providing a mold fermentation composition; and

wherein the isolated composition has a percent protein content measured on a dry weight basis that is at least 150%, at least 160%, at least 170%, at least 180%, at least 190%, or at least 200% of the percent protein content measured on a dry weight basis of the original mold fermentation composition immediately prior to isolation of the isolated composition from the mold fermentation composition.

The method of any one or more aspects of embodiment 5, wherein the mold fermentation composition is a mold fermented beverage.

The method of any one or more aspects of embodiment 5, wherein the mold fermented beverage is a sake, mirin, koozu, or shochu.

The method of any one or more aspects of embodiment 5, wherein the mold fermentation composition is a mold fermented food product.

The method of any one or more aspects of embodiment 5, wherein the mold fermented food product is soy sauce.

The method of any one or more aspects of embodiment 5, wherein at least one of the one or more isolated fractions is a filamentous fungus.

The method of any one or more aspects of embodiment 5, wherein isolating the isolated composition from the mold fermentation composition comprises:

mixing the mold fermentation composition with a solvent;

mixing the mold fermentation composition with a solvent; and

Embodiment 6:

a food product comprising:

providing a mold fermentation composition; and

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the one or more components comprise a filamentous fungus.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the mold fermentation composition is a mold fermented beverage.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the mold fermented beverage is sake and the first separation composition is sake or the mold fermented beverage is mirin and the first separation composition is mirin vinasse.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the mold fermentation composition is a mold fermented food product.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the mold fermented food product is soy sauce and the first separation material is soy sauce bagasse.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the food product is a meat or seafood substitute or similar food product.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the food product is a food product formulated for human consumption.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the food product is an animal feed or pet food.

The food product of any one or more aspects of embodiment 5 or embodiment 6, wherein the food product is a protein-containing powder.

Embodiment 7:

providing a mold fermentation composition; and

wherein the separation composition has an alcohol content of less than 5 wt.%, less than 4 wt.%, less than 3 wt.%, less than 2 wt.%, or less than 1 wt.%.

The method of any one or more aspects of embodiment 7, wherein the mold fermentation composition is a mold fermented beverage.

The method of any one or more aspects of embodiment 7, wherein the mold fermented beverage is a sake, mirin, koozu, or shochu.

The method of any one or more aspects of embodiment 7, wherein the mold fermentation composition is a mold fermented food product.

The method of any one or more aspects of embodiment 7, wherein the mold fermented food product is soy sauce.

The method of any one or more aspects of embodiment 7, wherein at least one of the one or more isolated fractions is a filamentous fungus.

The method of any one or more aspects of embodiment 7, wherein isolating the isolated composition from the mold fermentation composition comprises:

mixing the mold fermentation composition with a solvent;

mixing the mold fermentation composition with a solvent; and

Embodiment 8:

a food product comprising:

providing a mold fermentation composition; and

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the one or more components comprise a filamentous fungus.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the mold fermentation composition is a mold fermented beverage.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the mold fermented beverage is sake and the first separation composition is stillage, or the mold fermented beverage is mirin and the first separation composition is mirin vingo.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the mold fermentation composition is a mold fermented food product.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the mold fermented food product is soy sauce and the first separation material is soy sauce lees.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the food product is a meat or seafood substitute or similar food product.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the food product is a food product formulated for human consumption.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the food product is an animal feed or pet food.

The food product of any one or more aspects of embodiment 7 or embodiment 8, wherein the food product is a protein-containing powder.

Unless otherwise indicated, all numbers and expressions such as those expressing dimensions, physical properties, and so forth, used in the specification (except in the claims) are to be understood as being modified in all instances by the term "about" or "approximately". At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter recited in the specification or claims with the term "about" or "approximately" should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques. Moreover, all ranges disclosed herein are to be understood to encompass and support claims reciting any and all subranges or any and all individual values subsumed therein. For example, the stated range of 1 to 10 should be considered to include and support the claims defining the following: any and all subranges or individual values between and/or including a minimum value of greater than 1 or more and a maximum value of 10 or less (e.g., 5.5 to 10, 2.34 to 3.56, etc.) or any value from 1 to 10 (e.g., 3, 5.8, 9.9994, etc.) are defined.

From the foregoing it will be appreciated that specific embodiments of the invention have been described herein for purposes of illustration, but that various modifications may be made without deviating from the scope of the invention. Accordingly, the invention is not limited except as by the appended claims.

Claims

1. A method of separating one or more components from a mold fermentation composition, comprising:

providing a mold fermentation composition;

separating a first isolated composition from the mold fermentation composition during a process of producing a final mold fermentation composition; and

2. The method of claim 1, wherein the mold fermentation composition is a mold fermented beverage.

3. The method of claim 2, wherein the mold fermented beverage is sake and the first separation composition is sake lees, or the mold fermented beverage is mirin and the first separation composition is mirin lees.

4. The method of claim 1, wherein the mold fermentation composition is a mold fermented food product.

5. The method of claim 4, wherein the mold fermented food product is soy sauce and the first separation composition is soy sauce pomace.

6. The method of claim 1, wherein at least one of the one or more isolated fractions is a filamentous fungus.

7. The method of claim 1, wherein isolating or separating the second separation composition from the first separation material comprises:

mixing the first separated composition with a solvent;

heating the mixture of the first separated composition and solvent to evaporate one or more volatile components from the mixture; and

separating the mixture into a liquid fraction and a solid fraction, wherein the one or more separated components are part of the solid fraction.

8. The method of claim 1, wherein isolating or separating the second separation composition from the first separation composition comprises:

mixing the first separated composition with a solvent; and

9. The method of claim 1, wherein isolating or separating the second separation composition from the first composition comprises:

10. The method of claim 1, wherein isolating or separating the second separation composition from the first separation material comprises:

mixing the first separated composition with a solvent; and

11. The method of claim 1, wherein isolating or separating the second separation composition from the first separation composition comprises:

removing an alcohol content from the first separation composition.

12. The method of claim 11, wherein removing the alcohol content from the first separation composition comprises: boiling alcohol out of the first separation composition, separating alcohol from the first separation composition by passing the first separation composition through a selective membrane, or a combination thereof.

13. The method of claim 1, wherein the second separation composition has a protein content of greater than 55 wt.% on a dry weight basis.

14. A food product comprising:

providing a mold fermentation composition;

separating a first isolated composition from the mold fermentation composition during a process of producing the mold fermentation composition; and

15. The food product of claim 14, wherein one or more components comprise a filamentous fungus.

16. The food product of claim 14, wherein the mold fermentation composition is a mold fermented beverage.

17. The food product of claim 16, wherein the mold fermented beverage is sake and the first separation composition is stillage, or the mold fermented beverage is mirin and the first separation composition is mirin stillage.

18. The food product of claim 14, wherein the mold fermentation composition is a mold fermented food product.

19. The food product of claim 18, wherein the mold fermented food product is soy sauce and the first separation material is soy sauce sludge.

20. The food product of claim 14, wherein the food product is a meat or seafood substitute or similar food product.

21. The food product of claim 14, wherein the food product is a food product formulated for human consumption.

22. The food product of claim 14, wherein the food product is an animal feed or a pet food.

23. The food product of claim 14, wherein the food product is a protein-containing powder.